Value-added and Supporting - Inhibiting Factors for the Wet Processing of Coffee
How to cite (IJASEIT) :
Hariyati, Yuli. “Value-Added and Supporting - Inhibiting Factors for the Wet Processing of Coffee”. International Journal on Advanced Science, Engineering and Information Technology, vol. 4, no. 6, Dec. 2014, pp. 411-5, doi:10.18517/ijaseit.4.6.446.
Citation Format :
Coffee is one of the annual crops which are widely favored by coffee enjoyers. SidomulyoVillage is one of the fourth largest coffee producing villages in District of Silo with a land area of 180 ha in 2009. Coffee experiences a process of harvest and post harvest; one of the activities of post-harvest is coffee processing. Coffee processing is divided into two; wet processing and dry processing. The majority of farmers in SidomulyoVillage do dry processing; about 75% of farmers do dry processing and 25% of farmers do wet processing. This research was intended to: (1) to find out the value added coffee processed,(2) to identify supporting and inhibiting factors the farmers to do wet processing, and (3) to identify the income differences of farmers undertakingthe wet and dry processing. This research was carried out on purpose (purposive method) in the Sidomulyo Village, District of Silo, by taking samples; that is the total sampling of farmer group of Sidomulyo 1. Data analysis used including value added, Force Field and financial analysis. The research results showed that: (1) ) value added of coffee beans processing turn to HS coffee was IDR 975,- whereas coffee beans processing turn to ose coffee was IDR 529,-. (2) The strongest supporting factor of wet processing was the ability to absorb workers, while the strongest inhibiting factor of wet processing was less adequate water facilities; (3) The coffee farmer incomescarrying out wet processing and dry processing were different. PerHa coffee income of wet processing was IDR 11,228,805,- and that of dry processing per ha was IDR 7,901,249,-
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